[Glaslyn] Fwd: [Ansteorra-announce] OVERHEARD IN A KITCHEN

[Carolle M Cox]

Is this not the same day as our A&S Event?

caroleigh


----- Original Message -----
From: <susant at unt.edu>
To: <glaslyn at ansteorra.org>
Sent: Wednesday, July 11, 2001 3:47 PM
Subject: [Glaslyn] Fwd: [Ansteorra-announce] OVERHEARD IN A KITCHEN


This was on the Ansteorran announce list.  For those of
you not on this list, I thought you might be interested
in this upcoming symposium.

Lavina
>
>

----- Forwarded message from Carolle <cternus at texas.net>
-----
Date: Wed, 11 Jul 2001 08:22:52 -0500
From: Carolle <cternus at texas.net>
Reply-To: Carolle <cternus at texas.net>
Subject: [Ansteorra-announce] OVERHEARD IN A KITCHEN
To: ansteorra-announce at ansteorra.org

"Mistress Goodcook, I need help.  My household wants me
to cook period
meals for our encampment.  Many of us will be fighting
during the day.
What did soldiers eat in period?  Can I use pepper, salt
or other
spices?  I would like to make rye bread.  I heard that
ergotism was some
kind of dancing disease associated with rye.  Since
we're planning a
ball later during the event, should I encourage
ergotism?  What do you
suggest for table settings?"

"Well, Lord Enthusiastic-Cook, it may depend on what
culture or time
period you want to represent.  Are you Roman, Celtic,
Viking, Polish,
Elizabethan or German?  Is your household noble or
baseborn?  What time
during the liturgical calendar will you be camping?
Will it be Lent or
Advent?  There is great information out there on all
kinds of foods from
olives to cheeses to venison.  You will probably want to
know food
preservation techniques as no one likes food pisoning.
These are all
good questions, and I know just where to send you."

The answers to these and other culinary and/or festival
questions can be
found at:

THE ALEXANDRIAN SYMPOSIUM 4: FOOD AND FESTIVAL,
sponsored by The Alexandrian Company and held in the
Barony of
Bjornsborg,
Saturday, August 25, 2001CE

Class Schedule:

10:00a-11:15a      Cooking with Venison -- Genevieve/
Roman Dining -
Meadhbh/
                             Climate & Ergotism - Emrys
11:15a-12:30p      History of the Olive - Beatrice/
Celtic Festival -
Mari/
                             Medieval Glass Tableware -
Aelfwyn
12:30p-1:45p        Cheese in History - Catherine/
Viking Food -
Gunnora/
                             Period Dining Rooms -
Kayleigh
1:45p-3:00p          Salt & Pepper - Radegund/ Food on
Campaign -
Cynric/
                             When Food Goes Bad - Isobel
3:00p-4:15p          Spices - Jovian/ Polish Food &
Festival -
Seraphina/ Lent - Ihon
4:15p-5:30p          Peasant v Noble Food - Tabitha/ On
Progress with
Elizabeth - Kate/
                             Christmas/Advent -Signy


As this is a scholarly lecture and presentation
symposium, classes will
NOT include cooking workshops.  Instructors are allowed
to bring
appropriate samples of period food for their classes --
as long as they
bring enough for everyone!  Dress for the symposium is
mundane or
costume.  Online registration and class schedule now
available on the
Alexandrian website.

The site is the American Red Cross Center, 3642 E.
Houston St., San
Antonio, TX 78219
The site will be open from 8:00 AM until evening. Gate
opens and
registration begins at 8:30 AM. There will be a brief,
required meeting
for all instructors at 9:00 AM. Classes are scheduled to
run from 10:00
AM to 6:00 PM.  There will be a costumed revel after
classes finish.

The site does not allow alcohol or weapons.  There will
be a room for
children that has a TV/VCR and adult supervision, so you
can bring the
kids and their favorite "Pokemon in King Arthur's Court"
video.

Event Steward
Radegund of Tours (Carolle Ternus)
210-826-7002
cternus at texas.net

Class Coordinator
Mari ferch Rathyen (Karen Moon)
210-824-2860
karenmoon at msn.com

For a map and more information look in August's Black
Star and at
the Alexandrian Company's website:
http://www.vikinganswerlady.org/alexandrians/



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